Almond petit four

Almond Sable Breton

Ingredients Preparation
  • 140g
    butter
  • 130g
    Praliné 50% Valencia Almonds
  • 135g
    sugar
  • 105g
    eggs
  • 200g
    flour
  • 5g
    baking powder
  • 2g
    salt

Melt the butter.
Add flour and baking powder sifted together and mix gently.
Add the praline and fold in the eggs.
When well mixed, pipe 10 gr onto each Savarin mould. Bake at 160° for 18 minutes, open valve.  

Almond Cremeux

Ingredients Preparation
  • 78g
    water
  • 3g
    Gelatine
  • 128g
    Alunga™
  • 144g
    Praliné 50% Valencia Almonds
  • 292g
    semi-whipped cream

Soak the gelatine in the water and heat the mixture to 35°C.
Add it to the chocolate melted at 45°C and the praline, and mix with a cutter or hand blender.
Add the semi-whipped cream to lighten it  and pipe in a half-sphere mould Ø 4.

Crispy Feuilletine

Ingredients Preparation
  • Q.S.
    Pralin Feuilletine™

Heat Praline Feuilletine to 40°C, roll out at 2 mm thickness and cut into discs of 35 mm.       

Velvet effect

Ingredients Preparation
  • 100g
    Alunga™
  • 100g
    Deodorized Cocoa Butter

Melt the cocoa butter to 45°C.
Add the chocolate and mix well until melted. Spray with a gun onto the frozen piece.   

Get in Touch